Wednesday, 27 January 2016

Chemmen Mulaku Curry with Thenga Kothu / Kerala Konju Curry / Kerala Style Prawn Curry with Coconut Pieces

Chemmen Mulaku curry is a very easy to make Kerala delicacy. Prawns are cooked along with coconut pieces, kudam puli and masala. Shallots, coconut pieces and Coconut oil are a must for making this curry to capture the authentic taste. Coconut oil (pacha velichenna) poured on top of the cooked curry enhances the taste. A true Keralite will indulge this spicy prawn curry with rice; it is also one of my favorite prawn dish.



Chemmen Mulaku Curry with Thenga Kothu / Kerala Konju Curry / Kerala Style Prawn Curry with Coconut Pieces

Ingredients:
Shrimp / Prawns - 250 gms
Shallots / Chumannulli, sliced - ¾ cup
Green Chilly -1, sliced
Ginger - 1 tbsp, thinly sliced
Coconut pieces / Thenga kothu- ⅓ cup, cut in to thin squares
Coconut oil – 3 tbsp
Kudampuli / Kokum - 3 pieces, soaked in ¼ cup of water
Curry Leaves – few 
Salt – to taste

Grind to a paste:
Shallots / Chumannulli – 8 nos
Ginger – 1” piece
Garlic- 3 cloves
Kashmiri Chilly Powder – 1 tbsp (+ / - according to your spice level)
Turmeric Powder – ½ tsp
Fenugreek powder – ¼ tsp

Method: 
  • Grind together all the ingredients under “Grind to a paste”. 
  • Heat 1 tbsp coconut oil in a pan and stir fry the ground masala for 2 minutes.
  • Into this add cleaned and deveined shrimps, sliced shallots, green chilly and ginger, coconut pieces, kudam puli with the soaked water, salt and 1 ½ cups water and mix well.
  • Cover and cook in medium flame until the gravy thickens, about 8-10 minutes. 
  • Finally add curry leaves and rest of the coconut oil, give it a nice mix and switch off the flame.
  • Serve hot with rice.

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